A delightful snack or appetizer. Adapted from a Metropolitan Market handout. Note: You can adapt this recipe to make a Panzanella Salad by doubling the recipe, tearing the garlic bread into one-inch pieces and dicing the peaches and tomatoes into one-inch pieces.
- Preheat the broiler.
- In a large bowl, gently toss together the tomatoes, peaches, red onion, basil and vinegar with 2 T olive oil, salt and pepper.
- Let sit at room temperature while you make the garlic toasts.
- Mix the remaining olive oil with garlic in a small bowl. Cut the bread into serving slices (about 1/2-inch thick) and brush with the garlic oil.
- Toast or grill the bread slices until golden brown on both sides. Top each peice with a generous spoonful of the peach mixture; sprinkle with a little sea salt and serve.